Photo Credit @healthyfoodadvice

• total time: 16 minutes

Ingredients

1 tbsp olive oil

1/2 tsp salt or to taste

1/4 tsp pepper or to taste

1 lb chicken thighs boneless and skinless, cut into 1 inch cubes

1 medium onion chopped

2 cloves garlic minced

12 oz white mushrooms cut in half

1/2 cup white wine I used Sauvignon Blanc

1 cup chicken broth low sodium

2 tbsp fresh dill chopped

1/2 cup sour cream

2 tbsp butter unsalted

1 tbsp all-purpose flour

Directions

Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.

Saute the mushrooms: Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.

Create the sauce: Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.

Finish the dish: Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta. #potatoes #chicken #whole30recipes #eatrealfood #goodmoodfood #healthyish #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #mealprep #thenewhealthy #feedfeed #allrecipes #whole30 #realfood #recipe #foodblog #realsimple #glutenfree #grainfree #paleo #dairyfree #chicken #grilledchicken #glutenfreegirl #glutenfreerecipes